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Strawberry Cookies

Post|By |2019-07-18T11:32:39+03:00July 16th, 2019|Categories: ALL RECIPES, Cookie, DESSERTS, Uncategorized @tr|

Strawberry Cookies

Strawberry Cookie is one of the most special recipes you can make before the strawberry season! The cookie is very easy to prepare. Strawberry Cookie dough is prepared quite quickly. In addition to the dough I added some chopped pistachios and pumpkin seeds. Of course, Strawberry Cookie dough with other nuts, oatmeal, and so on. You can also add. The cookie was a bit hard at first, but don’t worry! After the delicious strawberry cookie is baked, you will love them and eat them to their last crumb!

Ingredients

160 g of flour
½ tsp baking powder
1 pinch of salt
60 g butter (room temperature)
120 g cream cheese
100 g of sugar
1 egg
Mark 1 vanilla pod or from the mill
8 medium-sized strawberries
2 teaspoons lemon juice
Lemongrass 1 organic lemon
150 g white chocolate
1 tablespoon chopped pumpkin seeds
1 tablespoon chopped pistachios
2 teaspoons flour for the strawberry pieces

Steps

  • Thoroughly wash the strawberries, prepare and cut into small pieces. Coarsely chop or grate the chocolate and put both aside.
  • Put the flour together with a pinch of salt and the baking powder in a bowl and mix everything together.
  • Put the room-warm butter together with the egg, the cream cheese, the lemon and the sugar in a sufficiently large mixing bowl and mix everything together foamy and add the flour mixture.
  • Lift the previously grated chocolate pieces and a portion of the pistachios and pumpkin seeds (about half) under the mass.
  • Drizzle the strawberry pieces with the lemon juice, turn into 2 teaspoons of flour and stir gently under the dough.
  • Put the dough in the fridge for about an hour. In the meantime, cover two baking trays with baking paper and preheat the oven to 180 ° C / top heat.
  • The cookie dough from the fridge and with a spoon about 10-12 Teighäufchen spread (with sufficient distance from each other) on the prepared baking sheets.
  • Sprinkle the remaining pistachios and pumpkin seeds over the dough pieces and bake the cookies on a medium rack for about 15 minutes until golden brown.
  • Take the finished cookies out of the oven and let them cool down for a short time.
  • To cool down completely, add the strawberry cookies in addition to a wire rack.

Baileys Ice Cream

Post|By |2019-07-14T01:18:29+03:00July 14th, 2019|Categories: ALL RECIPES, DESSERTS, Desserts with Alcohol|Tags: , , , , , , , , |

Baileys Ice Cream

Baileys ice cream is made by the alcohol named Baileys well known by everyone, is also served with coffee. Adding alcohol to the ice cream is very interesting, because the freezing point is low, so it’s easy to take it regardless of how long you keep it in the freezer.

We know that nobody can compare with Maraş Ice Cream, but wouldn’t you like to add another recipe among your interesting desserts?

baileys ice cream

What is Bailey’s?

The Baileys story began in Dublin, 1974. David Dand, now known as the Godfather of Baileys, had a vision for something new, something unapologetically luxurious. Inspired by the sense of change in the air, he dreamt of creating an innovative and utterly indulgent liqueur.
Bailey’s is a kind of whiskey.

This special drink, which can be mixed and served together with coffee and cream, can be prepared with many different recipes.
Bailey’s is a special drink prepared with coffee. Although it is alcoholic, Bailey’s is the most preferred type of coffee.

Ingredients

1/2 cup heavy cream
1 cup whole milk
1/2 cup Baileys Irish cream (or other Irish cream liquor)
1/2 teaspoon vanilla extract
6 egg yolks
1/3 cup sugar

baileys ice cream

Steps

  1. Place heavy cream, milk, Baileys and vanilla extract in a medium sauce pan and bring to a simmer.
  2. Meanwhile, whisk the egg yolks and sugar together in a medium bowl until smooth and well combined.
  3. Once simmering, pour about half the milk mixture into the egg mixture while whisking vigorously so the eggs don’t scramble.
  4. Once combined, pour the egg mixture back into the sauce pan over medium-low heat stirring constantly until thickened. This will take 2-5 minutes. Mixture will be slightly thinner than pudding consistency when thickened.
  5. Remove from heat and let cool in the sauce pan for 15 minutes.
  6. Pour the mixture through a fine mesh strainer into a large bowl to remove any solids.
  7. Cover the bowl with plastic wrap, pressing the plastic wrap down on top of the mixture and refrigerate for 8 hours or overnight.
  8. Once chilled, transfer mixture to ice cream maker and churn according to manufacturer’s directions.
  9. Transfer ice cream to a freezer safe container and freeze for 2 hours to freeze/set completely.

Are you interested in more recipes with alcohol?

Fat and tipsy: Strawberry Trifle

Post|By |2019-05-23T10:52:09+03:00May 23rd, 2019|Categories: ALL RECIPES, Cake + Cheescake, DESSERTS, Desserts with Alcohol|Tags: , , , , , , |

Strawberry Trifle

Strawberry Trifle in a big fat bowl and tipsy , and waiting for you to taste … Amiretti cookies and ameretti liqueur in the taste is getting stronger. If you are going to a table with children again, you can also use pineapple juice or orange juice instead of ameretti liqueur. To have some more fun, try firing the dessert before serving. It is very easy to ignite and the alcohol is exhausted. However, it may be necessary to extinguish the flame, but we recommend that you have a large cover nearby. The top cream with the flames will be slightly melted but you will still have a delicious taste!

What is Trifle?

Trifle is a tradition that emerged in the 18th century (or perhaps earlier) in the UK. If we call it a masterpiece consisting of three or four layers of fruit, alcohol-soaked sponge cakes and custard, we don’t have it. This dessert is always served in a round glass bowl. You can easily find this round bowl from the Paşabahçe stores or online site. Click for other fruit desserts …

Ingredients

2 x shop-bought Madeira loaf cakes

150 ml Amaretti, Cognac, Grand Marnier, Cointreau or any strong liqueur (optional) – useapple juice or orange juice if kiddies etc are eating. It won’t flambé though.

800 g strawberries, hulled and cut in half lengthways

250 g amaretti biscuits, crumbled

Seeds of 1 vanilla pod or a few drops of vanilla extract

100 g icing sugar

900 ml double cream

200 g white chocolate, grated

Equipment Large trifle dish or glass bowl

Steps

  1. Put the trifle dish on a large tray to make it easier to carry. Slice one of the Madeira cakes into 5mm slices and use a few of the slices to line the bottom of the dish. Make sure they are nice and tight and in a single layer, so squidge down any bits that are standing up too high. Brush the sponge with some of the alcohol of your choice, if using, then take a few strawberries that are roughly the same size, if possible, and turn one half upside down and put it on the outer edge of the cake so it is pressing up to the glass. Repeat all the way round the dish.
  2. Sprinkle some crumbled amaretti biscuits on top of the cake mixture to a third of the way up the strawberries. Put the vanilla, icing sugar and cream in a bowl and whip until thick, almost like cream cheese but a little looser. Spread a third of the cream on top of the strawberries and crumbled biscuits and smooth it down flat with a spoon.
    The cream should come up to only a couple of millimetres or above the level of the top of the strawberries. The amaretti biscuits do stick to the spoon while spreading the cream on, so I use a small knife to just scrape them off. Stand back from your evolving masterpiece and have a look to see if the cream is level. If it is not, use a piece of kitchen paper to wipe around the edge of the bowl, then sprinkle with a layer of grated chocolate. Now repeat each layer until the bowl is full, finishing with a layer of strawberries. Set aside.
  3. For a bit of fun, try flambéing the trifle before serving it. Flambéing is very easy and the flames die out as soon as the alcohol has burnt out, but I always feel more comfortable with a large pan lid nearby just in case I need to put out the flame. The flame is similar to when a Christmas pudding is lit up or when a sambuca shot is lit by the barman. If using alcohol, you can carefully pour the alcohol over the trifle at the table and light it with a match. Sometimes it works, sometimes it doesn’t, but it’s fun to try. Let the flames die out before serving the trifle. The top layer of cream will have melted a little but it will still taste delicious!

Pavlova With Mango Curd

Post|By |2019-05-13T14:44:50+03:00May 9th, 2019|Categories: Cake + Cheescake, DESSERTS, Sauce|Tags: , , |

Pavlova With Mango Curd

If we want to call the Pavlova dessert briefly; Imagine a meringue with a crisp outer shell and a soft, moist drink, over fruity sauces and fresh fruits. The fragile foamy structure always winks to the next spoon. Our recipe pavlova, mangolu sauce creamy structure of strawberries that will admire him will provide complete refreshment.

What is Pavlova?

Pavlova is a meringue-based cake named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and filled with soft, light, fruity and whipped cream. It is a meringue dessert with a crisp crust and filled with soft, light, fruity and whipped cream.
Pavlovia is believed to have been created in honor of Anna Pavlova in one or more of his tours to Australia and New Zealand in the 1920s. For many years, it has been a source of controversy between the two nations.
Pavlova is an important part of the national cuisine of both Australia and New Zealand and is a very popular meal. Having a simple recipe is why it is often served in celebration and holiday meals.

How can make mango curd?

Come on, our lovely pavlour of fruit sauce. A lot of fruit sauce is described in pavlov, but the sweet taste of the mango suits a lot. Place peeled and chopped 200 g mango, 20 g sugar, 20 g lemon juice and 2 egg yolks in a food processor or blender. Stir until the mixture is smooth. Then strain into a small pan. In the middle heat, continuously beat until the mixture is thickened and remove the pot from the furnace. Add 70 g of butter to shine your last sauce and gently mix until the butter melts.

How can make yogurth with strawberries recipe?

You can lighten our Pavlov cake with a strawberry yogurt. Crush 30 grams of straw with a fork and crush it slightly. Mix with 125 g anhydrous yogurt. When Pavlov joins our cake, put it in the fridge for our second perfect floor.

Ingredients

70 gr Egg whites
140 gr Sugar
1 tsp lemon juice
Pinch of Salt
20 gr Dark chocolate melted and cooled

Instructions

  1. Heat the oven to 170ºC in advance.
  2. Mix the egg whites, sugar, lemon juice and salt in a small saucepan and place on a saucepan full of boiling water for several minutes using a thermometer until the sugar is completely dissolved and stir continuously.
  3. Eliminate a thin strainer if any egg white lump remains.
  4. Using a stand mixer, beat until hardened for about 10 minutes.
  5. Using a drizzle spoon (adding very carefully if not available), mix the pavlovaya and mix the chilled chocolate with a very light form and mix. Do not mix too much.
  6. Pavlovaya covered with parchment paper or spread on a baking sheet using a silicone mat. Slightly create a space for the sauce with a spoon.
  7. Place the baking tray in the oven.
  8. Reduce the temperature to 100ºC and cook for about 1.5 hours. Turn off the oven and, if you have some time, let pavlova cool down in the entire oven overnight or let it cool and cool to room temperature.
  9. Place Pavlova in a cake pan or a medium plate. Starting from the middle of Pavlova, use a tablespoon of mango on top.
  10. Pour the strawberry cream over it.
  11. Add fresh mango slices and fresh fruits onto it.
  12. The best option to eat immediately after combining will not soften and feel the same.
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